EASY CARROT PINEAPPLE MUFFINS
These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. Make these delicious muffins in less than 35 minutes.
Provided by Marie
Categories Breakfast
Time 34m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line or grease a muffin pan.
- Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
- Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.
Nutrition Facts : Calories 194 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CARROT PINEAPPLE MUFFINS
Make and share this Carrot Pineapple Muffins recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
EXTREMELY EASY CARROT MUFFINS
Make and share this Extremely Easy Carrot Muffins recipe from Food.com.
Provided by Jessie_loves_desser
Categories Dessert
Time 45m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
- Combine egg mixture and flour mixture; mix just until moistened.
- Fold in carrots and drained raisins.
- Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes.
- Let cool for 30 minutes or eat immediately.
VERSITILE MUFFINS BATTER - DAIRY FREE
This is a very forgiving recipe, I have added blueberries, raspberries, vanilla, and nuts. I eyeball that and use what I have. This is a low-sugar recipe, I find the fruit add's a nice sweetness. If you like a sweeter muffin, try doubling the sugar! Make plain or add fruit. Batter should be lumpy for best muffins.
Provided by Chelle_N
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven 375, use paper muffin cups or grease pan.
- Sift flour, sugar, baking powder and salt into a bowl, form a well in center.
- Mix oil, water and eggs together and then pout into the well.
- Stir just until flour is moistened. Add fruit in using.
- Spoon batter into prepared muffin cups.
- Bake for 15 - 20 minutes, until lightly browned.
Nutrition Facts : Calories 164.6, Fat 7.8, SaturatedFat 1.2, Cholesterol 31, Sodium 200.3, Carbohydrate 20.4, Fiber 0.6, Sugar 4.2, Protein 3.2
PINEAPPLE CARROT RAISIN MUFFINS
My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.
Provided by plum pie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
- Stir in carrots, raisins and nuts.
- In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
- Stir into dry ingredients until just blended.
- DO NOT OVERBLEND, please. (: (it's for your own good, really).
- Spoon into greased 2 1/2 inch muffin cups.
- Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
- Remove from pan and cool on wire rack.
PINEAPPLE CARROT MUFFINS
Make and share this Pineapple Carrot Muffins recipe from Food.com.
Provided by CookingMonster
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix in order given and bake at 350 degrees for 20-25 minutes.
- You can use paper lined muffin cups, if you wish.
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